SCHOOL HACCP -- South Carolina Schools

By July 1, 2006, USDA required that all schools have in place an effective food safety plan based on process HACCP principles. Schools that did not meet this mandate were in jeopardy of losing their federal funds.  

In South Carolina, we have identified three types of school foodservice operations:  

• Commercial Kitchen -- All menu items are prepared and served on-site and so the operation must meet all of the requirements of the SC Foodservice Rules.  The HACCP for a commercial kitchen is below.
• Home-style Kitchen -- These facilities are often small group-type homes in which food is prepared using "household" type ingredients, procedures, and equipment.  Access Home-style Kitchen HACCP Plan.
• Catered Meals -- These schools provide meals with limited on-site food preparation.  No potentially hazardous foods can be cooked on-site in this type of an operation.  Also, all meals prepared off-site must come from a foodservice operator who is permitted by the State of South Carolina.  Access Catered Meals HACCP Plan.

BINDER 1 -- Menu and Recipe Summary

• Components of a HACCP Plan 
• 1-1:  Menu and Recipe Summary
• 1-2: No Cook Recipes -- collect and put into binder
• 1-3: Same Day Recipes -- collect and put into binder
• 1-4: Complex Cooking Recipes -- collect and put into binder
• 1-5: Non-potentially hazardous Recipes -- collect and put into binder
• Sample Recipe Summary
• Standardized Recipe Template
• Standardized Procedures

BINDER 2 -- HACCP Plan

• 2-1: Food Safety Team
• 2-2: School Description
• 2-3: Operation Assessment
• 2-4: Hygiene, Sanitation and Facility Standards
• 2-5: Safe Food Handling
• 2-6: Monitoring Summary
• 2-6: Monitoring -- Production Plan 1 OR Production Plan 2
• 2-7: Corrective Actions
• 2-8: Verification
• 2-9: Employee Training
• 2-10: Crisis Management -- in development
• 2-11: Allergens
• 2-12: Donated Foods -- in development
• 2-13: Recalls and Traceback -- in development

TRAINING AIDS

Foodservice Manager Training (10-hours) -- available upon approval by the School Nutrition Association (SNA)

Worker Training -- 2-4 hour training

• Foodservice Worker Training Manual
• Foodservice Worker Training Manual Answer Key
• Foodservice Worker Training Slides

HACCP Training for Managers -- 4-hour training

HACCP Training for New Managers -- slideset

SIFT Training Slides

• SIFT 2009
• SIFT 2010

SUPPLEMENTAL INFORMATION

• Child Nutrition Services state-level staff
• South Carolina Foodservice Rules

FREQUENTY ASKED QUESTIONS

Questions and Answers about the HACCP Plan for South Carolina schools

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.